Daniel Parks

Daniel “Doc” Parks was Midwest born but West Coast bred. He is a third-generation San Diegan and although he now hangs his hat in West Oakland, he will always refer to America’s Finest City as “home.” After some years in hospitality in Southern Califirnia, Doc moved to the Bay Area in 2011 to bartend at the Trader Vic’s Flagship Restaurant in Emeryville, CA. He was able to hone his Tiki┬áCocktail making skills at the world-renowned polynesian-themed restaurant, and then spent some time bartending in the San Francisco Fine Dining scene. In 2013, he joined the Future Bars group as the Bar Manager of Local Edition. Today, he is the Beverage Director and Manager of their 9th bar, Pagan Idol, a Rum-focused Tiki Bar in the Financial District. In it’s first year since opening, Pagan Idol has fast gained global notoriety among the Tiki community and Rum enthusiasts alike. He created Pagan Idol’s menu, a collection of craft cocktails that takes a unique approach to classic Tiki drinks. Doc’s recipe for a Jamaican Scorpion Bowl and┬áthe Pagan Idol house Mai Tai Float, an ode to the original 1944 Trader Vic’s Mai Tai, was recently published in The Complete Cocktail Manual: 285 Tips, Tricks & Recipes, a book that was written by Spirits writer Lou Bustamante, in partnership with the United States Bartenders’ Guild.

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